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マグロ
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カンパチ
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ヒラメ昆布締め ノリ入り
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赤エビ でかいそして濃厚
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ウニ きゅうり入りは久しぶり
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ホタテ梅おかか!
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子持ち昆布
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シャコ
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づけを炙ったもの
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のっけ
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鉄火
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マグロのすじ
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マグロのすじ湯通ししたもの
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今も存続するレジェンド店(1934年創業)
名店、京橋与志乃を輩出した中野坂上の中乃見家を引き継ぐこちら沼袋の中乃見家に訪問しました。
中野坂上の中乃見家といえば、
京橋与志乃
すきやばし次郎
鮨水谷
鮨松波
といった名だたる名店が系譜に名を連ねるレジェンド店ですが、その暖簾を引き継いでいるのが、沼袋の中乃見家です。因みに当店の先代は京橋与志乃の吉野さんの兄弟子に当たるそうです。
握りはシャリもタネも大ぶりな握りが出てきます。
シャリは柔め。お酢は私には丁度良い感じ。
最近の洗練された握りとは違う、古典的な握りの形の1つなのかなと。多少粗めの握りだけど町寿司ではこういった所も味の1つかなかと思いました。
タネ的にも変なものは1つもないし、近所にいたら重宝するお寿司屋かと。
当店ではまぐろのすじを取り除くという手間のかかる仕事をしてますが、最後にその取り除いたすじを食べる?って聞かれ。もちろんいただきますと。
そんですじを湯通したもの頂戴し、なかなかこれが美味しい。たまに口から出してしまうすじがこうなるとはと感心。
炙ったマグロでは知らずのうちに食べてるものと思いますがすじだけにフォーカスしたのは初めてなのでまだまだ見過ごしてる部分あるなと。
当店にて興味のある、江戸前寿司の現存する系譜の頭にある店、その系譜にあたるお店は訪問したので、これからはこれまでにいったところでお気入りに行くことが多くなりそう。